ASPARAGUS APPETIZERS COLD RECIPES

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OVEN-ROASTED ASPARAGUS - THE PIONEER WOMAN – RECIPES ...



Oven-Roasted Asparagus - The Pioneer Woman – Recipes ... image

Ree Drummond's oven-roasted asparagus recipe is one of the most ridiculously simple vegetable dishes in existence. Make it for the holidays, or a weeknight dinner.

Provided by Ree Drummond

Categories     Christmas    Thanksgiving    dinner    main dish    roasted    side dish    snack

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 4

1

bunch asparagus

4 tbsp.

(up to 5 tablespoons) olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

Steps:

  • Preheat oven to 425 degrees.
  • After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
  • Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
  • Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
  • Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!

ROASTED ASPARAGUS SPEARS - MARTHA STEWART



Roasted Asparagus Spears - Martha Stewart image

The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 4

2 thin bunches asparagus, ends trimmed
2 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Spread out asparagus spears in a large shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil.
  • Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. Pencil asparagus will take much less time; thick stalks will take more. Shake pan halfway through cooking time to keep spears from sticking. Just before serving, drizzle asparagus with olive oil and adjust seasoning.

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